Tonkotsu Ramen Recipe
Creamy pork bone broth, chashu pork, green onions, and nori.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Chashu Pork
Ramen and Toppings
Method
Broth Preparation
- 1
Prepare the Pork Bones
Rinse the pork bones under cold water to remove any impurities.
- 2
Boil the Bones
In a large pot, add the pork bones and cover with water. Bring to a boil, then drain and rinse the bones again.
- 3
- 4
Simmer the Broth
Let the broth simmer for at least 12 hours, skimming off any impurities that rise to the surface occasionally.
- 5
Season the Broth
After 12 hours, taste the broth and add salt to taste. Strain the broth and keep warm.
Chashu Pork Preparation
- 6
Prepare the Pork Belly
Roll the pork belly tightly and tie it with kitchen twine.
- 7
Sear the Pork Belly
In a pot, sear the rolled pork belly on all sides until browned.
- 8
Cook Chashu
Add soy sauce, mirin, sugar, chopped green onions, and water to the pot with the pork. Cover and simmer for 2-3 hours until tender.
- 9
Cool and Slice
Remove the pork from the pot and let it cool. Slice thinly for serving.
Ramen Preparation
- 10
Cook Ramen Noodles
In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.
- 11
Prepare Toppings
Slice the green onions and prepare the soft-boiled eggs by boiling them for 6-7 minutes, then cooling them in ice water before peeling.
- 12
Assemble the Ramen
In a bowl, add a portion of ramen noodles, ladle the hot pork bone broth over the noodles, and top with slices of chashu pork, green onions, nori, and a soft-boiled egg.
